A technical guide to drying, curing and firing your Brasa wood-fired oven for the best performance. Applies to all Brasa models · temperatures in °F and °C.
Download the guide (PDF)This guide describes the recommended procedure for drying and starting up a new Brasa clay oven, or one that has been out of use, in order to remove internal moisture, properly cure its materials, and optimize its performance.
Use well-seasoned hardwoods: air-dry them for 6 to 12 months, until moisture content is below 20%. These options are easy to find in the United States and Puerto Rico.
| Wood | Where to find it | Characteristics |
|---|---|---|
| Oak | Throughout the U.S. | Intense, long-lasting heat. The most versatile choice, and a relative of holm oak. |
| Hickory | Eastern & southern U.S. | Very dense; high heat and a strong smoky flavor. |
| Hard maple | Northern & eastern U.S. | Steady flame and mild flavor. |
| Ash | Throughout the U.S. | Lights easily and produces little smoke. |
| Pecan & mesquite | Southern & southwestern U.S. | Pecan: mild flavor. Mesquite: very hot; best mixed with another wood. |
| Fruitwoods: apple, cherry | Throughout the U.S. | Sweet, mild aroma; ideal for pizza, bread and meats. |
| Guava | Puerto Rico | Highly valued fruitwood; sweet aroma. |
| Citrus: orange, lemon, grapefruit | Puerto Rico | Readily available from pruning; pleasant aroma. |
| Úcar (black olive) | Puerto Rico | Very dense wood; long-lasting embers. |
| Tamarind & algarrobo | Puerto Rico | Hardwoods with good heat output. |
Carry out the following heating cycles progressively. During drying, keep the door and the chimney damper fully open to allow moisture to escape.
| Cycle | When | Temperature | Duration |
|---|---|---|---|
| 1 | Day 1 | 176–212°F (80–100°C) | 3–4 h |
| 2 | Day 2 (or a few days later) | 176–212°F (80–100°C) | 3–4 h |
| 3 | Next cycle | 302–392°F (150–200°C) | 3–4 h |
| 4 | Next cycle | 482–572°F (250–300°C) | 2.5–3 h |
| 5 | Final curing | 788–896°F (420–480°C) | 30–45 min |
°C values are the equivalents of the temperatures shown in °F.
Gradual heating allows the oven's internal insulation to cure properly. The insulating materials absorb heat, contract slightly, and become harder and more stable.
Small fissures may appear around the flue, the door, or the dome. These are a natural part of curing — after several uses they may open slightly, then seal on their own.
Once the initial drying is complete, follow this procedure each time you fire the oven. At the start, keep the chimney damper and the door air-intake regulator open.
| Step | Action | Temperature |
|---|---|---|
| 1 | Load 4–6 small, dry sticks or branches and light them. | — |
| 2 | About 5 minutes after the flame catches, add 3–4 more sticks. If more combustion is needed, open the door slightly to increase the draft. | — |
| 3 | At 15 minutes, add 2–3 more sticks. | ≈ 572°F (300°C) |
| 4 | Keep feeding the fire until it reaches the target temperature, and hold it for 20–30 minutes to heat the clay insulation. | 824–860°F (440–460°C) |
| 5 | When the flame dies out, the dome turns white and the temperature drops. Remove the embers, leaving a couple of handfuls inside to retain heat longer. | 392–464°F (200–240°C) |
| 6 | Close the chimney damper to 80% and close the door air-intake regulator. The oven is ready for cooking. | — |
During the first few uses, the oven performs below its full capacity. Performance improves progressively: it will reach temperature faster and use less firewood over time.